Baked Strawberry Oatmeal

Posted On Feb 15, 2024 By Brandy Gales

Baked strawberry oatmeal in a casserole pan with oven gloves

My son loves fruit, especially strawberries. But when I buy a huge portion of them they often go bad before we have a chance to finish them. This Baked Strawberry Oatmeal is one of my favorite, healthy ways to use up all the fruit in my house. Even better, it could not be easier to make. Just combine all the ingredients and then bake. In about 40 minutes, you will have a tasty meal that will satisfy everyone in your home!

Prep time: 5 minutes

Cook time: 35 minutes

Total time: 40 minutes

What You Need

  • 2 cups rolled oats
  • ¾ cup sliced almonds
  • 1 lb strawberries, stem removed and cut in half or chopped
  • ½ cup light brown sugar
  • 1 tablespoon light amber agave
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 ½ cups almond milk (or regular milk depending on your taste)
  • 3 tablespoons butter, salted or unsalted, melted
oats, strawberries, and almonds

What You Will Do

  • Preheat an oven to 350°F.
  • Butter a large gratin dish or ovenproof nonstick fry pan or glass pan.
  • Spread the oats evenly in the bottom of the prepared dish.
  • Sprinkle with the almonds and followed by strawberries in an even layer.
  • In a separate bowl, whisk together the brown sugar, light amber agave, cardamom, cinnamon, and salt. Next add the egg and whisk together until fully combined.
  • Add the almond milk (or regular milk) and melted butter to the bowl and whisk until blended. Pour evenly over the oat mixture.
  • Bake until the oats are very tender and there is no liquid left. This takes about 30 to 35 minutes.
  • Remove from the oven and allow to cool for 5 minutes before serving.
  • You can serve with more freshly chopped strawberries and agave.

Recipe Tips:

  • You can use almond milk if you are vegan or lactose intolerant, however regular milk can be used in equal amounts.
  • This will keep in the refrigerator for three days, stored in an airtight container or with the cooking dish fully covered.

Now the last thing you have to do, as my daughter would say is, "Eat, Eat."